Ingredients
Scale
- 4 boneless chicken thigh fillets
- 100 ml lime juice (freshly squeezed)
- 3 tablespoons olive oil
- 2 avocados
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 5 cups Romaine lettuce
- 2 tablespoons cilantro (chopped)
- 2 cloves garlic (crushed)
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes (adjust to preference)
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
Instructions
- In a bowl, whisk together olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt to create the marinade.
- Marinate the chicken thighs in half of the mixture for at least two hours in the refrigerator; reserve the rest for dressing.
- Grill the marinated chicken on medium-high heat for about 5-7 minutes per side until golden brown.
- Sauté sliced bell peppers and onion in olive oil until tender.
- Assemble your salad by layering Romaine lettuce, avocado slices, grilled peppers, onion strips, and sliced chicken. Drizzle with remaining marinade.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad (approx. 350g)
- Calories: 410
- Sugar: 3g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 110mg